Chili Lime Almonds

I like to eat nuts for a snack but I tend to get bored easily with them. Especially when I just eat them raw.

So when I found this recipe for chili lime almonds, I thought to myself, ‘what the heck, let’s spice things up’.

Adding the hot almonds to the tangy spicy liquid turns the almonds into little sponges: they just soak up the flavor. Then, throwing the dressed almonds back into oven, locks that flavor in. I don’t like I’ll ever eat raw almonds again.

Chili Lime Almonds (adapted from Healthy in a Hurry)

Makes about 1 cup dressed almonds

1 cup whole raw almonds

2 tablespoons freshly squeeze lime juice, about 1 lime

1 teaspoon extra virgin olive oil

1 teaspoon chili powder

½ teaspoon kosher salt

½ teaspoon brown sugar, packed

⅛ teaspoon cayenne pepper

Preheat the oven to 300˚F. On a large baking sheet, toast almonds for 10 minutes.

Meanwhile, in a medium-sized bowl, combine lime juice, chili powder, salt, brown sugar and cayenne. Once toasted, add the almonds to the dressing and mix to combine. Allow the almonds to soak in the dressing for about two minutes.

Pour the dressed almonds back onto the baking sheet and continue baking at 300˚F for about 8 minutes or until the almonds no longer appear wet.

Allow to cool. Enjoy.

2 Responses to “Chili Lime Almonds”
  1. Karen S says:

    Delicious. I made it with already roasted almonds and they still came out fine. Didn’t roast them as long in the first step, just let them warm up for about 5 minutes.

  2. Travis says:

    When do you use the teaspoon of olive oil?

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